Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, then reduce heat and gently simmer for 17 minutes until just tender. Drain any excess water and set aside.
Heat oil over high heat in a wok or a frypan. Add onion, capsicums and mushrooms to stir fry until softened for about 5 minutes. Add ginger and garlic and cook for a further minute.
Mix the 3 sauces together and add to the pan stirring to combine for another 2 minutes.
Add water chestnuts, bamboo shoots, corn, carrot, spring onions and toss to combine then add the cooked rice mixture to the pan. Mix well for at least 3-5 minutes, until the rice heats through and all the grains are coated in sauce.
Serve in lettuce leaf cups garnished with chopped peanuts and red chilli.